| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Skinless, boneless chicken | |
| breast halves | ||
| 3/4 | c | Dry white wine or chicken |
| broth | ||
| 1/4 | c | Fresh lemon juice |
| 2 | T | Minced green onion |
| 1 | T | Soy sauce |
| 1 | Clove garlic, minced | |
| 1/4 | t | Ground ginger |
| 1 | t | Cornstarch |
| 1 | T | Water |
INSTRUCTIONS
Place chicken in a large self-sealing plastic bag set in a large bowl.. To prepare marinade, in a small bowl, combine wine, lemon, onion, soy sauce, garlic and ginger. Reserve 1/2c of marinade. Pour remainder over chicken. Close bag, pressing out any air. Refrigerate for 30 minutes. Spray a lg. skillet with cooking spray. Add chicken to skillet. Discard marinade in bag. Cook over med. heat, turning once, until golden, about 7 minutes. Add reserved marinade to skillet; bring to a boil; reduce heat to low. Cook, covered, until chicken is no longer pink, about 20 minutes. Cut chicken into thin slices. Arrange on serving plates; cover with foil to keep warm. Bring marinade to boil again. In a small bowl, combine cornstarch and water. Add mixture to skillet; cook until thickened, about 1 minute. Spoon over chicken. Serves 4 Posted to recipelu-digest Volume 01 Number 574 by Abtaxel <Abtaxel@aol.com> on Jan 22, 1998
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